Zucchini Corn Pancakes & Eid Eats 2014

Ramadan is here and I find that we don't always eat enough vegetables.  When I saw this recipe for Zucchini Corn Pancakes on Flour and Spice written by Sarah, I thought it would be a great way to get some vegetables into our diet.  Read till the end of this post to get the details on Eid Eats 2014, a Virtual Eid Party, Sarah and I are hosting!

Back to the recipe for these tasty pancakes!  The recipe is originally a King Arthur Flour recipe.  It looked very simple to put together so I gave it a try.  The first time I made these I didn't change anything and we really enjoyed them.  The next time, I wanted to healthify it, so I decided to add in some whole wheat flour and ground flax seed.  I also reduced the dried herbs just a bit.  My husband and I loved it.  My kids weren't on board but I didn't mind...I could have these for breakfast, lunch and dinner!  My mom on the other hand didn't like them at all.  I suspect it was the dried oregano and basil that put her off.  I think if I switched up the spices with some cumin, coriander and red pepper flakes it would have been more to her liking.  It might just be a version I'm going to try soon.

Zucchini Corn Pancakes
Adapted from Girl Versus Dough via Flour and Spice

4 eggs, beaten
1/4 cup canola oil
3/4 tsp dried basil
3/4 tsp dried oregano
2 tsp salt
1/2 tsp freshly ground black pepper
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tbsp ground flax seed
3 cups shredded zucchini
1 cup frozen corn, defrosted
1 cup shredded cheese (I used slightly less than 1 cup marbled cheddar)

In a large bowl, whisk together the eggs, canola oil, basil, oregano, salt, pepper, flours and flax.

Add the zucchini, corn and cheese.  Mix well.

Heat a large skillet over med-high heat.  I used my cast-iron skillet.  Add a little bit of oil (you won't need a lot).  Using a 1/4 cup measure, add the pancakes and flatten into a circle.  Cook until nicely browned, flip and cook the other side.

These are wonderful on their own but you can also eat with sour cream, salsa or ketchup!

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Now to Eid Eats 2014.  Sarah has graciously asked me to co-host a Virtual Eid Party with her.  Some of you may be aware of this event.  Originally my good friend Henna who writes My Ninja Naan was co-hosting but due to unforeseen circumstances she is no longer able to participate.

The party will take place in the form of a link-up.  Here's how to participate:

1. Prepare a dish that you would normally make on Eid.  Write up a blog post and post on July 25, 2014.
2. Link your post to Flour & Spice and Chocolate & Chillies. Make sure to add the above button to your post.
3. On July 25th, visit Sarah's or my blog to add your post to the link up.
4. Be sure to visit and comment on the other blogs participating.

We hope you will join us in our Eid Party!  Let me know in the comments if you would like to participate!